This recipe for Asian zoodles is a delicious and healthy dish that you can easily prepare. The name of course comes from a word creation of the main ingredients zucchini and noodles. I also made spring onions, Chinese cabbage and an aromatic peanut sauce. Everything tastes incredibly good together, so that you now have the perfect Asian noodle dish for home that is also super healthy. Because zoodles are a healthy, low-carb alternative to conventional noodles. I also kept the recipe vegan and vegetarian so that it is really healthy.
How to make the best zucchini noodles
First, the zucchini are cut into a noodle shape with a julienne cutter. And before you put this low carb “noodle” on the grill or in the pan, water has to be removed from them. This is really VERY important if you want to fry them. This is not so important for blanching classic zucchini spaghetti. But if you skip this step, there will be a lot of water sludge when frying. That’s not to say that the zucchini noodles have to lose the last drop of water, but most of it definitely has to go. This is quite simple.
After you have turned the zucchini into noodles, sprinkle them with a little salt and leave them in a sieve for about 15 minutes. The salt removes the liquid from the vegetables. This is especially important if you take fresh zucchini from the garden. You can also lay them out on kitchen paper and pat dry with a clean kitchen towel and carefully squeeze out the water.
If your with the Julienne cutter If you worked the zucchini, you should leave out the core with the seeds. It is best to cut the zucchini on all sides until you hit the core. And then you leave it out, because it contains the most water. If your one Spiral cutter a small core is automatically left over. But you can also remove the remaining seeds so that you don’t get a nasty surprise when frying like I did the first time.
When buying zucchini, I recommend that you buy thinner sticks with a small diameter. This results in less noodles per zucchini, but you get more noodles with the skin on. And they are the best. So buy three smaller sticks instead of two large ones. The noodles with the skin also contain less water and therefore retain their shape.
The right kitchen utensils for zucchini noodles
When I want to fry the zoodles in the pan, I prefer to use a Julienne cutter. You can also do one Mandoline use for it. And if I rather make “zucchini spaghetti”, then I use a spiral cutter. Because this makes the zoodles extra long. There are different spiral cutters such as simple hand cutters or Essays for a Kitchenaid device. So you can decide freely according to your budget.
Asian zoodles grill with the LeMax electric grill
It doesn’t always have to be a pan or a wok to roast. I have mine now LeMax Elektrogrill tested on the balcony. Because it is much more fun to cook the delicious zoodles in the fresh air. Of course, this is only possible with a glass ceramic table grill like the LeMax. This means that you also need less fat and the Asian zoodles turn out perfectly.
This is how the Zoodles recipe can be varied
Make the recipe crisper: I like to use “Crunchy” peanut butter for it. You can also sprinkle roasted, unsalted, finely chopped peanuts on top. And you can also use cashew nuts or roasted sesame seeds.
- Vary the vegetables: There are no hard and fast rules when choosing vegetables. You can use savoy cabbage or Chinese cabbage. And as a julienne you could also add carrots. Even strips of red pepper or snap peas are good options.
- Add meat: If you are not strictly vegan or vegetarian, you can also add shredded chicken breast or even shrimp. Vegans can also add more protein with tofu cubes. The tofu can also be seared so that it becomes crispy. You should do this before preparing the other ingredients.
Are you interested in other Asian recipes with peanuts?
Asian Zoodles (Zucchini Noodle Recipe)
A simple recipe for Asian zoodles as a delicious, healthy homemade alternative to Asian restaurants or the delivery service. The zucchini noodle recipe is low carb, vegetarian and vegan.
For the fried vegetables:
Big handfuls of Chinese cabbage,
For the sauce:
Natural organic peanut butter
(pure peanut butter)
Clove of garlic,
Juice of 1 lime,
- A pinch of red chilli flakes
Freshly ground black pepper,
- Water to dilute
Cut thin zucchini strips with the julienne peeler or cut the zucchini into strips using the spiral cutter (see video).
Put the zucchini in a colander and mix with a pinch of salt. This removes the water from the vegetables. Leave until most of the liquid is out (at least 15 minutes). Place the zucchini noodles on a clean kitchen towel and carefully squeeze out the remaining liquid with the towel (alternatively, carefully squeeze out with kitchen paper).
In the meantime, chop the cabbage and spring onion and set aside.
Mix the dressing ingredients (peanut butter, maple syrup, garlic, soy sauce, lime juice, chilli flakes and pepper) in a small bowl. Dilute with a little water until the desired consistency is achieved (approx. 1-2 tbsp). Put aside.
The glass ceramic grill (or a coated Wok pan) on medium to high level (heat the LeMax to level 9 for 5 minutes and then set it to level 7).
Brush the surface of the grill with sesame oil and place the cabbage and spring onion on the grill and fry until the vegetables are tender (2-3 minutes). Add the zoodles, set the device a little higher (level 8) and cook until they start to soften (2-3 minutes).
Carefully fold in small portions of the peanut sauce (while frying) until the desired consistency is reached (1-2 minutes).
Arrange the zoodles on plates and (if desired) spread the Sriracha chili sauce over them.
- I like to use organic peanut butter crunchy for this recipe because I like it crispy in my food. Creamy peanut butter works fine too. Both taste good.
Have you tried this recipe?
How did it taste?
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Have you changed anything in the recipe?
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